Porter Beer Recipe

credit: Smabs Sputzer of flickr.com

I don’t always consider myself to be a seasonal drinker but when it gets below 30 degrees outside … I need some roasty beer.  Maybe it’s the fact that I enjoy these robust and chewy beers as I watch it snow like hell outside, which serves as a reminder that in a few hours I’ll be shoveling it away that makes me want a dark and warming beverage.  Whichever it is, I will buckle up my snow pants, put 3 pairs of gloves on and slip and slide down the damn driveway if I can enjoy a great robust american porter.

An American porter was my gateway craft beer which is why I always hearken back to that style when winter arrives.  I have slowly and intentionally worked through many recipe changes of my robust porter recipe, until I got a product that satisfies my need and want for a quality porter. This recipe is an ode to Edmund Fitzgerald from Great Lakes Brewing.  Give it a try and let me know what you think.

This beer also tastes better after you spent 3 hour flailing around the driveway or what some call “shoveling”.

American Robust Porter

5.5 Gallons
OG: 1.056
FG: 1.013
Est Eff. 75%


10.5# 2-Row
9 oz Crystal 60L
9 oz Chocolate Malt (.75# if you like more chocolate and roast)
9 oz Special B
4 oz Black Patent Malt (careful with this one…because one can go overboard on patent)


.75 oz Magnum 60 min
.5 oz Willamette 10 min
.5 oz Willamette 5 min


White Labs 007 English Ale Yeast

Mash at 152 degrees for 60 minutes.
Sparge for needed volume and boil for 60 minutes.
Chill and pitch yeast.
Ferment at 65 or slightly cooler (63-64).

Give this robust porter recipe a shot and let me know what you think.  Cheers!